Lemon Coconut Candy

Lemon Coconut Candy

Text and Photo by Jac Kyles Baker 

Makes 12 to 14 pieces

Ingredients

2 TB sesame seeds, toasted

2 TB water

3 TB lemon juice

1/4 cup granulated sugar

1 (141 g) 5 oz. box cream of coconut*

Preparation

Toast sesame seeds:

Place sesame seeds on a small plate.  Microwave on HIGH in 30 second intervals.  Sesame seeds will smell fragrant; this may take 1 minute to 1 minute and 30 seconds.

Make candy:

Add cream of coconut to a microwave safe bowl.  Microwave on HIGH for 1 minute.  

Stir sugar, water and lemon juice into cream of coconut.  Pour into a parchment lined flat bottomed pan (a small, rectangular pan is ideal).  Gently press sesame seeds onto the surface.

Refrigerate candy for at least 4 hours or until solid.**

Cut candy into squares.  Keep refrigerated in an airtight container.

Cook's Notes

* Cream of coconut is a solid block of coconut pulp available at international grocery stores. 

**I refrigerated the candy for 24 hours before cutting to make sure it was completely solid.  

The lemon flavor intensifies over days.  Keep that in mind.